Easy Homemade Pizza Dough Recipe (Ready in 90 Minutes)

Making pizzeria-quality pizza at home is easier than you might think. This homemade pizza dough recipe is designed specifically for home cooks who want a delicious, soft crust without a lot of fuss. In just about 90 minutes, you will have a versatile dough ready for your favorite toppings.

Here's How to Make the Pizza Dough!

The Ingredients for the Pizza Dough

• 00 Flour (or All-Purpose Flour): 00 flour is ground extra fine, which gives the dough an incredible stretch and a chewy crust. However, standard all-purpose flour is a reliable alternative that still produces a delicious result.
• Dry Yeast: This is the engine of the recipe. It feeds on the sugars to create air bubbles, giving the crust its rise and airy texture.
• Honey or Sugar: The sugar in the honey provides immediate food for the yeast to start "feasting," helping the dough rise faster and adding a subtle depth of flavor.
• Warm Water: Water rehydrates the yeast. It needs to be warm (not hot) to create a humid environment that encourages the yeast to activate.
• Olive Oil: Adding oil creates a softer, more tender crumb and makes the dough easier to stretch without tearing.
• Sea Salt: Salt strengthens the gluten structure and controls the yeast so it doesn't rise too fast, while also seasoning the dough.

Why the Pizza Dough Recipe Works

• The Honey Head Start Yeast needs sugar to thrive, and honey provides an immediate food source. By mixing the honey with the warm water and half the flour first, you allow the yeast to start "feasting" immediately. This ensures a strong, active rise before you even finish mixing the dough.
• A DIY Proofing Box One of the biggest challenges in home baking is finding a warm, draft-free spot, especially during colder months. Your method of placing a glass of warm water in the microwave creates a humid environment. This mimics professional bakery "proofing boxes," keeping the dough moist and encouraging a consistent rise.
• Fat for Tenderness While a baguette uses only flour and water for a chewy texture, pizza dough benefits from tenderness. The addition of olive oil coats the flour proteins. This ensures the crust remains soft and does not dry out during the high heat of baking.
• Patience for Stretching Pizza dough is naturally elastic because of gluten. If the dough snaps back when you try to shape it, forcing it will only tear the crust. Your technique of letting it rest for five minutes allows the gluten to relax. This simple pause makes stretching the dough to your desired thickness effortless.
• Versatility Through Simplicity Because this dough strikes a balance between strength and softness, it is not limited to pizza. It holds its shape well enough to enclose ingredients, making it an excellent choice for homemade strombolis and calzones as well.

Pro Tip: How to Proof Dough in a Cold Kitchen

One of the biggest struggles with homemade pizza dough is getting it to rise when your kitchen is chilly (especially here in Cleveland during winter!). Yeast loves a warm, humid environment—ideally around 75-80°F. If your house is cooler than that, your dough might "stall" and stay flat.

Here are my two fail-proof tricks to create a DIY Proofing Box at home:

Method 1: The Microwave Trick (Best for Speed) This is my go-to method because it is fast and contained.

• Fill a glass measuring cup with water.
• Microwave it on high for 2-3 minutes until it is boiling and steamy.
• Push the water cup to the back corner of the microwave.
• Place your bowl of covered dough inside and close the door immediately.
• Do NOT turn the microwave on. The trapped steam and heat create the perfect tropical environment for your yeast to wake up.

Method 2: The Oven Steam Bath (Best for Large Batches) If you are making a double batch or your bowl doesn't fit in the microwave, use your oven.

• Boil a pot of water on the stove.
• Place the pot of boiling water on the bottom rack of your oven.
• Place your bowl of dough on the rack above it.
• Keep the oven OFF. Close the door to trap the steam.
• Let it sit for the full rise time. The residual heat from the water keeps the air warm and moist.

How to Make the Homemade Pizza Dough

1. Proofing the Yeast Start by grabbing a large mixing bowl. Combine 1 teaspoon of dry yeast, 1 tablespoon of honey, 10 fluid ounces of warm water, and roughly half of your flour (about 7.5 ounces). Mix this well until it is smooth and fully incorporated.
2. This step wakes the yeast up so it can start feeding on the honey. To give it a boost, I like to create a warm environment. I usually heat a glass of water in the microwave to make it steamy, then place the covered bowl inside (with the microwave off!) for 15 minutes.
3. Mixing the Dough Once the mixture is bubbly, it is time to build the dough. Add the remaining flour, 1 tablespoon of olive oil, and 1 ½ teaspoons of sea salt. Stir to combine, then knead for about 5 minutes. You can do this by hand or with a stand mixer.
4. The Main Rise Prepare a clean bowl by brushing the remaining tablespoon of olive oil around the inside. Place your dough ball in the bowl and turn it once so the top is coated in oil—this prevents it from drying out.
5. Cover the bowl with plastic wrap and return it to that warm, humid spot (like your microwave) for one hour, or until it has doubled in size.
6. Shaping and Baking Preheat your oven and prepare a 12x16 inch baking sheet with parchment paper. Brush a little olive oil on the paper. Gently spread the dough out with your fingertips. If it springs back, cover it and let the gluten relax for 5 minutes before trying again. Once spread to your desired thickness, add your favorite sauce and toppings!

Use the pizza dough recipe with my honey sriracha chicken pizza recipe or pizza rolls!

Craving more bold flavors? Browse my full selection of Italian recipes for more family-style favorites that are perfect for Sunday dinner.

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